One of the dearest presents my husband and I received at our wedding was a handwritten cookbook from my husband’s grandmother containing recipes her family had been making and enjoying for generations. Each well-tested recipe was followed by a description as to where and who it came from, and why she had included it in the cook book.

Among the chapters for cookies and bars grandchildren could never get enough of, and dinner ideas that stood the test of time, was the dessert chapter. Incidentally, my favorite chapter.

Sandwiched between Lemon Bars that were a great aunt’s favorite, and Angel Food Cake that’s been made every summer since the ‘50s, is one of my favorite recipes in the book – Individual Strawberry Rhubarb Cobbler. The sweet-tart delight, using early-summer ingredients like strawberries and rhubarb, came with a short, yet telling, description: A good, quick dessert. ‘Nuf said!

Sliced strawberries and rhubarb are tossed with sugar to sweeten and soften the fruit, then fresh lemon zest is added for a welcomed flavor twist. The fruit is divided into individual-sized baking dishes, then topped with a dense and creamy cobbler topping, baked until golden brown, then dolloped with whipped topping while still warm. The result is a summery, mouthwatering, good, quick dessert.

Preheat oven to 350°F. Add strawberries and rhubarb in a large bowl, then sprinkle in sugar, cornstarch, lemon zest and salt. Toss to combine, and then let sit for 15 minutes.

In a separate, large bowl, combine together flour, sugar, baking powder and salt. Add cold butter and using a pastry cutter, fork or your fingers, blend ingredients together until mixture resembles coarse meal. In a small bowl, whisk together egg and milk, then pour into flour and butter mixture. Stir until just combined. Mixture will be sticky.

Divide strawberry and rhubarb mixture between four individual-sized baking dishes. Top each with a quarter of the topping mixture. Place dishes on a large baking sheet, and then bake for 20-25 minutes, or until topping is golden brown. Serve warm, topped with whipped cream or vanilla ice cream.

I love this recipe but I leave the strawberries out, increase the sugar a little, and use ‘strawberry rhuburb’. Strawberry Rhubarb is very red all the way through and can definitely be spotted at a farmer’s market or grocery store compared to the usual that we all are used to buying. Definitely worth asking around for it! I’ll try this recipe the way it is this winter with my frozen red strawberries and green rhubarb!
Thanks for sharing your recipe.